Vegan Chili

This chili tastes great and is easy to make. I separated the ingredients in a way that makes sense to me. Also, you know I like things spicy, so please use discretion with the listed portions. I know versions of this recipe are everywhere, but this wouldn't be the internet without redundancy:)

you need a big pot and 2 mixing bowls.

(A) cans: separate and save liquids in mixing bowl
1 can tomatoes
1 can pinto beans
1 can black beans
1 small can corn
1 small can green chilies

(B) fresh
1/2 grn bell pepper, chopped
1/2 red bell pepper, chopped
1/2 onion, chopped
jalapenos/other peppers to taste, chopped
2-4 garlic cloves, minced

(c) other
1-2 cups tvp

(d) spices: There's a lot of salt in the bouillon and canned liquids. I don't recommend using more.

1/2 cube vegetable bouillon

2 tsp each:

dried oregano
chili powder

1 1/2 tsp:


I used a little (1/4 tsp)

I used a dash of cinnamon to round things out.

1. open up those cans! put the liquids in one bowl and solids in another.

a. dump the spices and crumble the bouillon into the liquids with the tvp. Give the tvp a little while (10-15 min?) to absorb the liquids and spices. You may need to add h20.

2. chop the fresh ingredients! start softening the bell peppers, garlic and onion in the bottom of the big pot. Onion first, then garlic, then peppers. When it's all soft, dump everything in there. Everything!

3. cook on medium until you love it! 20 min?

Easy and yummy. We ate it with sour cream, shredded cheddar and saltines. But that turned it into not-vegan.


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2 Responses to “Vegan Chili”

  1. Natasha M. Heck says:
    This comment has been removed by the author.
  2. Natasha M. Heck says:

    I will have to link your recipe to my blog with my pictures so I don't have to repeat. ;-) I am putting on a three-part TVP series. I am surprised that I haven't see more about the stuff!

    We had the chili again this weekend and leftovers for lunch today. It is soooooooooo yummy! Thanks for sharing!!!!!!!!!!!!!!!! (again)

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